CHAPTER I
Braciole - Bra-Chee-O-Lay or NY slang Bra-jewels
The cook time on this dish can vary depending on your time constraints. However do plan on about 25-30 minutes of prep work and about an hour and 10 minutes to cook.
Ingredients:
Pecorino Romano Cheese
Provolone Cheese (the harder wedge not sandwich cut)
Parsley
Extra Virgin Olive oil
White Wine or Marsala Wine for cooking
Italian Seasoning
Garlic Powder
Spaghetti Sauce (you can buy the cans if you don't want to home make it)
Butchers Twine
Flank steak or Top Sirloin
Italian Bread Crumbs
Before you begin the prep work put your sauce in a pot and let it simmer while you do the prep work. My sauce has meatballs because I served a side of ziti along with the braciole. While the sauce is simmering add about 1 cup of white or marsala wine.
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_172047_zps3231380b.jpg)
Step 1: Filling
- In a large bowl stir together your pecorino romano and your provolone.
- Add about a 1 - 1 1/2 cups of bread crumbs and mix again.
- Add in your parsley, italian seasoning, and garlic powder (this step varies on your personal preference. I personally add it in smaller portions until I can smell the spices. That is usually a sign you have just enough. Just reference the picture when making it and when it looks similar you are good to go.)
Ref 1. Cheeses
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_172004_zps15ed4070.jpg)
Ref 2. All ingredients mixed
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_173247_zps7cd79203.jpg)
Step 2: Meat Prep
If you go to a place that cuts meat such as publix or a butcher have them cut the meat you choose about 1/4 inch think and about 2 1/2 - 3 inches wide and make sure it is about 5-6 inches long.
when you have your meat on the board pound it out thin, but not so much to where you have holes in it. See picture for reference.
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_172116_zpsbcd60df5.jpg)
ref 2.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/braciole5_zps3c6e8ad5.jpg)
Step 3: Adding Filling and rolling meat
put the mixture on top of the meat and roll the meat then take your butchers twine and tie the rolls as shown below.
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/braciole4_zps42a47fe1.jpg)
ref 2.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/braciole6_zps6937f111.jpg)
ref 3.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/braciole3_zpsb0273e28.jpg)
ref 4.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/braciole2_zps23783377.jpg)
Step 4: Brown the meat
In a deep frying pan (like shown in the picture) put enough of the olive oil to coat the surface and set the temperature to med high. Put the Braciole in the pan and brown each side (4 turns). this should take 3-5 minutes per side. Be careful not to burn the meat as it will further cook when the sauce is added.
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_175326_zps7a4773ff.jpg)
Step 5: Add sauce
Add sauce to a little more than halfway directly to the pan. The Braciole will then cook on each side (4 turns) for at least 25 minutes.
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_180655_zps13f72142.jpg)
ref 2.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140605_180847_zps6b62239d.jpg)
Now after it is done you can serve it with your favorite pasta and garlic or pesto bread. To make a pesto bread simply mix minced garlic and butter in a bowl pop it in the microwave and melt the butter. Add the mixture to the bread and top it with pesto (available at most grocery stores) and mozerella cheese. Cook it on 350 for about 5 - 10 minutes until crispy and Mangia!!!
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/braciole1_zps3a45c01d.jpg)
That looks soooooo good. Thanks for the detailed prep instructions.
Looks delicious. Any leftovers?
I think I still have like 1 left Noone lol.
Hey I plan on sharing as I make meals just to give people a variety of unique cuisines to make at home :)
Mmmmmmmm.... sez it all... :)
Great recipe, Auditore.
Ever get a chance to check out the (now defunct) magazine La Cucina Italiana?
#1 selling magazine in Italy...although I don't know if you can get it in the states anymore. I had a subscription but they randomly stopped sending.
My mother in law is a born & raised Sicilian, and makes some of the best damn food I've ever had.
Wouldn't mind comparing notes.
Will be in Sicily July 31-August 10. Look forward to sharing some personal recipes from nonna then.
p.s., where in Italy are you from?
(https://farm6.staticflickr.com/5487/14204149178_d40c44ec88_o.jpg)
Not really a cook book guy, but this is about every Italian recipe one could want...most of these recipes come from 1929 or earlier.
Just confirmed that La Cucina stopped publishing this year.
If you can find this book on Amazon or elsewhere, get it!
Quote from: ben says on June 10, 2014, 09:31:14 AM
Great recipe, Auditore.
Ever get a chance to check out the (now defunct) magazine La Cucina Italiana?
#1 selling magazine in Italy...although I don't know if you can get it in the states anymore. I had a subscription but they randomly stopped sending.
My mother in law is a born & raised Sicilian, and makes some of the best damn food I've ever had.
Wouldn't mind comparing notes.
Will be in Sicily July 31-August 10. Look forward to sharing some personal recipes from nonna then.
p.s., where in Italy are you from?
I like trading recipes so I will look forward to that Ben! I am from Catanzaro Calabria, but most of the homes i have renovated as well as my current residence is in messina. I have heard of la cucina italiana its a really popular magazine over there. It isn't defunct per say I think they mainly have gone digital. They have a website here http://www.lacucinaitaliana.it/ and there is also a smartphone app in the android and itunes store :) its in italian, but easy to navigate. Amazon also has an encyclopedia version for the die hard cookers.
CHAPTER II
Margherita Pizza and Abbetz (or Sicilian Pizza)
This dish is quick simple and absolutely delicious! it takes about 10 minutes to prepare and about 15 minutes to cook!
Ingredients:
- Soft mozzarella cheese block
- Olive oil (preferably one with garlic)
- pizza sauce
- Pizza dough (if you can't make it then pick it up at publix near the bakery)
- Tomatoes (margherita)
- Fresh Basil Leaves (margherita)
- Italian Seasoning (margherita)
PREP: Abeetz
Step 1: Dough
In a rectangle baking pan spread the dough out
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_191847_zps68fd83b0.jpg)
Step 2: Add Cheese slices
Cut the mozeralla into about 1/8 - 1/4 inch slices and line them on the pizza ( I add a bit of sauce to the bottom but you aren't necessarily supposed to.)
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_192335_zps6066d0cf.jpg)
Step 3: Sauce the top of the pizza
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_192931_zpsf03cf892.jpg)
Step 4. Cook
cook in oven preheated to 350 for about 10 - 15 minutes and Mangia!
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_195504_zpscf8a7138.jpg)
PREP: Margherita
Step 1: Dough
Spread dough on round pizza dish
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_191858_zpsfb9278c4.jpg)
Step 2: Add olive oil
Spread a thin layer of olive oil onto the pizza
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_192105_zps61964d45.jpg)
Step 3: Cheese
Add cheese slices 1/8 - 1/4 inch thick
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_192328_zpsb19e8f5e.jpg)
Step 4: Toppings
- Add italian seasoning
- Add tomato slices
- Add basil leaves
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_192937_zps2895d394.jpg)
Step 5: Cook
Cook in oven preheated to 350 for about 10-15 minutes and Mangia!
ref 1
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140610_195942_zps25540279.jpg)
**You can add more cheese or toppings to your liking!
Fun Fact: Margherita pizza is rumored to have been created as a welcome dish to Queen Margherita in 1889. It was designed to resemble the Italian flag Tomato (red) basil (green) mozzarella (white). There are those that believe it is not true, but it is still a part of Naples culture.
CHAPTER III
Pollo Alla Cacciatore - (Polo Ah-la Catch-ee-ah-tore-ay)
This is another really easy dish to make that is sure to wow the people eating it. it takes about an hour and a half to cook.
Ingredients:
- Chicken Breast
- Flour
- Thyme
- Bell Peppers
- Turmeric
- Onion
- Capers
- Chicken Broth
- Dry White Wine
- Parsley
- Garlic (minced)
- Olive Oil
- Butter
- 28oz can diced tomatoes
- Egg Noodles or Pasta of your choice
- Basil Leaves (fresh) *Optional
Prep and cooking:
Cut peppers and onions into slivers about 2 - 2 1/2 inches.
Mince garlic in bowl with mincer or just purchase pre-minced garlic.
Chop basil leaves up in small cup.
In a pan heat olive oil and butter on medium high heat.
ref 1.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_174743_zps3e0b250c.jpg)
Salt and pepper each side of the chicken.
ref 2.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_175249_zpsc5beac31.jpg)
Dredge chicken in flour and place in pan. Brown both sides (about 2 minutes per side depending on stove) then remove from pan and set aside.
ref 3.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_180352_zps98fb29a0.jpg)
(if there is burnt oil than either rinse pan and reuse or use a different pan. If you have to wash or use new pan then heat new oil and butter)
On high heat add peppers and onions and sear for 1 minute.
ref 4.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_181316_zps04bfe7da.jpg)
add 1 teaspoon of garlic. (I have this problem where I use more garlic than is needed or recommended. So if this is you add however much you like.)
add 1 teaspoon thyme
ref 6.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_181429_zps36d37e70.jpg)
Add 1 teaspoon of turmeric
ref 7.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_181537_zps849e7232.jpg)
Add can of tomatoes and simmer for 1 minute (do not drain liquid add that to the pan as well)
ref 8.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_181813_zpse0cb9c07.jpg)
Add 1/4 cup of chicken broth and cook for 1 minute.
Add 1 cup of dry white wine and cook for 2 minutes.
Add capers and cook for 1 minute.
In oven dish with lid place the veggies and liquid. Then add the chicken to the dish. Situate the chicken so that the top half of the chicken is exposed. add the basil to the top of the chicken and sprinkle in your parsley.
ref 9.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_182518_zpsc1df89cb.jpg)
Put covered dish in oven preheated to 350 for 45 minutes.
ref 10.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_182525_zps4eeeeb7d.jpg)
After 45 minutes remove the lid and raise temp. to 375 and cook for an additional 20 minutes.
ref 11.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_191218_zps9f3f79e3.jpg)
remove chicken and veggies with a straining spoon leaving the liquid in the dish. Place the dish on the burner or back in the oven and boil for about 5 minutes (this will thicken the broth a bit so that it can be used as a topping.
ref 12.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_193926_zps8902f780.jpg)
ref 13.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_193919_zps2c57c0f0.jpg)
Place veggies on top of your chosen pasta then put a piece of chicken on top of that. Spoon the sauce on top of the dish to your liking and serve with your pesto or garlic bread and Mangia!!!
ref 14.
(http://i1368.photobucket.com/albums/ag167/AuditoreEnterprise/IMG_20140623_194739_zpsdf7a3a2c.jpg)
What time should I be over for dinner?
Quote from: Keith-N-Jax on June 24, 2014, 03:43:05 PM
What time should I be over for dinner?
That was last nights meal lol so my apologies, but I am planning on having an event with tasting in the future soon so I will make sure to let you know first.
Thank you for sharing these!
Well it was cooking with Tony, but definitely not Italian.
We'll start with the ingredients: The only thing I purchased specifically was the pork loin. The original plan was to brine it the night before and roast it with some potatoes and carrots and serve something green on the side. I ended up getting lazy last night, so there was no brining of the pork. What to do?
(http://i.imgur.com/igjdoK6.jpg)
Well, since I'm out of time, pork isn't brined, I might as well butterfly it so it'll cook faster. I still have about 2.5 hours before dinner time. Wait a sec..... A butterfly would be to easy. What can I do to make this harder? I know, I could cut the loin flat, pound it out and make pinwheels! Yeah, that's what I'll do. Let me dice up the shallots, garlic, mushrooms and grate the parm, add a little olive oil and make a paste. Needs salt. Needs pepper. Needs thyme, cayenne, more garlic (powder) and let's add some paprika for a little earthy note. Hey, why don't I throw some of that spinach on there to. Should I wilt it first? Nah, add more salt. Roll that badboy up, season the outside with salt, pepper and a little paprika and tight roll it in some plastic so it can chill for the next hour.
(http://i.imgur.com/LEZ6wy4.jpg)
Now to the vegetables. Since I'm already making this hard on myself, there's no way in hell I should just 'steam' the carrots and broccoli. Potatoes are out of the question now as well. You know what will sound fancy for the gf when she gets home... I'll sous vide those little bastards. That way, they'll be awesome and should be done about the same time as the roast. So carrots, broccoli, more garlic (I think I have a problem), fresh thyme from the garden, a little (ok a lot) of butter, salt, pepper, dried oregeno and about a punch of brown sugar. Bag everything up, remove as much air as I can (poor man's vacuum seal) and throw it in the immersion circulator..... fuck. Yeah... Not one to be found. I bet the crock pot will hold a temp pretty damn fine in a crunch.... annnnnndddddd done.
(http://i.imgur.com/bgHL7Od.jpg)
Well, we just wait about an hour-fifteen, open the oven throw the meat on a rack to rest. While that's doing nothing, let's get the veggies out of their bath, a little taste.... Nice! Still crunchy. Let's make it pretty for the pictures by putting it all on a plate, topping it with that roasted pork goodness and prepare to feast.
OK, smile for the camera....
(http://i.imgur.com/wyxbPlT.jpg)
That's a hearty looking meal there. Looks phenomenal :) I may have to try that out :) Thanks for Sharing!